israeli

Mujaddara Style Lentils and Rice with Fried Shallots

Name: Mujaddara Style Lentils and Rice with Fried Shallots
Yield: 1 serving
Cuisine: israeli
Ingredients: 70 g brown lentils, dry; 55 g basmati rice, dry; 80 g shallot; 18 g olive oil; 2 g ground cumin; 3 g salt; 1 g black pepper; 600 g water

This simmered dish pairs brown lentils, dry with basmati rice, dry, shallot and ground cumin. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced High satiety Heart friendly Vegetarian Vegan Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

24 g Protein

103 g Carbohydrates

20 g Fat

11 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

70g brown lentils, dry 246 kcal
55g basmati rice, dry 201 kcal
80g shallot 58 kcal
18g olive oil 159 kcal
2g ground cumin 8 kcal
3g salt 0 kcal
1g black pepper 3 kcal
600g water 0 kcal

Cooking instructions

brown lentilswater
Rinse lentils. In a small pot, simmer lentils in water for 12 minutes until just tender; drain.
brown lentilsbasmati riceground cuminsaltblack pepperwater
In the same pot, combine rice, drained lentils, 220 ml water, cumin, salt, and pepper. Bring to a boil, cover, and simmer 15 minutes. Rest 5 minutes off heat.
shallotolive oil
Meanwhile slice shallot thinly. Heat olive oil in a small skillet over medium heat and fry shallot until deep golden, 6-8 minutes; drain on paper towels.
brown lentilsbasmati riceshallot
Fluff the rice and lentils and top with fried shallots.
water
Serve warm; add a splash of water and reheat gently if needed to keep it moist.